Vegan Quinoa Chili

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 163.

	this recipe	typical
liquid	83%	23%
fat	2%	1%
aromatics	18%	16%
acid	4%	0%
salt	1%	0%
vegetables and beans	158%	58%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

14 g	1 tablespoon extra-virgin olive oil
400 g	2 large zucchini, quartered lengthwise and sliced
150 g	1 large red onion, chopped
12 g	1.5 tablespoons chili powder
3 g	1.5 teaspoons ground cumin
710 g	3 cups water
4 g	0.75 teaspoon salt
1 g	0.25 teaspoon ground pepper
794 g	1 (28 ounce) can unsalted crushed tomatoes
	0.75 cup tri-color quinoa
154 g	1 cup frozen corn kernels
850 g	2 (15 ounce) cans unsalted black beans, rinsed
12 g	2 tablespoons chopped fresh cilantro, plus more for garnish
31 g	2 tablespoons lime juice
	Vegan Cheddar cheese and dairy-free yogurt for serving

Method: 2 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Very good! Used vegetable broth as suggested in the other review and also added some bell peppers to the chili and only used one can of tomatoes since my pot is smaller. Turned out amazing!” — a cook, 5★

“Great recipe, very hearty and tasty. I used vegetable broth instead of water, and added 1/4 tsp of crushed red peppers. Also I used about twice as much cilantro as called for. Delicious!” — a cook, 5★